Cod salad with chickpeas – Meia desfeita

Hi incurable Travellers, as I promised yesterday, I propose the recipe “Cod salad with chickpeas – Meia desfeita” I liked much when I tried it the first time at the tavern of the “Casa do Alentejo” much to ask for a second helping.

The “Cod salad with chickpeas – Meia desfeita” is a perfect dish for the summer if served cold, although I have prepared the same week of my return and talk of February, but there is also a hot version It provides for the preparation of baked.

The name in Portuguese is meia desfeita, which according to popular legend stems from the fact that the people they always asked “meia”, or “half” portion.

The original recipe of Cod salad with chickpeas – Meia desfeita involves the use of desalted cod, I having no particular liking for this ingredient, I readjusted the preparation using fresh cod fillet.

INGREDIENTS COD SALAD WITH CHICKPEAS – MEIA DESFEITA

for two people:

1 cod fillet

230 gr. chickpeas (you can also use the ones already cooked)

1/2 red onion

1 clove garlic

5 tablespoons extra virgin olive oil

1 tablespoon vinegar

2 hard-boiled eggs

chopped parsley (a small tuft)

1 glass of wine

salt and pepper q.b

A pleasure: 1 sprig of plum tomatoes or black olives and boiled potatoes.

RECIPE COD SALAD WITH CHICKPEAS – MEIA DESFEITA

The first step is to boil the chickpeas, as long as you do not use ready-made, and after a soaking night, I put them in a pressure cooker with water and a teaspoon of salt for about 30 minutes, then drain them and leave them to cool.

At this point, you take the cod fillet and I divide it into four pieces and lies in a pan with a drizzle of olive oil, chopped chili and a clove of garlic.

It leaves fry the fillets for a few minutes and then fades with a glass of white wine; Once the wine has evaporated will turn off the heat and let stand.

If you decide to use the desalted cod, place it in a covered saucepan bring cold water and bring to a boil. Once cooked to separate the pulp from the skin, remove the thorns.

Once cold it has to reduce the pulp into large pieces and place in a large bowl in which you add the boiled chickpeas, the crumbled hard egg with a fork, the finely sliced onion and let marinate for half an hour in water and white vinegar chopped parsley.

If you wish, you can customize by adding plum tomatoes or black olives or diced boiled potatoes.

Season with three tablespoons of extra virgin olive oil, 1 tablespoon of vinegar, salt and pepper, mix well the ingredients, serve the Meia desfeita cod salad with chickpeas and egg slices hard and … bon appetit!

How to get there: The easiest and fastest way to reach Portugal is definitely the plane. We flew with the company TAP Portugal and we remind you that TAP Portugal flights from Rome, Milan, Bologna and Venice to Lisbon from € 114 a / r inclusive rate. All rates include a meal on board, a checked baggage max 23 kg + max 8 kg hand. Online check-in and mobile check-in from 72 hours up to 90 minutes before departure of the flight, with the boarding pass to print or show on your mobile device. Free app for info on flight and destination chosen and automatic notifications via e-mail and text messages on purchased flights. For promo and information www.flytap.com Embassy: Embassy of Italy in Lisbon Largo Conde Pombeiro 6 1150-100 Lisbon Tel: (00351) 213 515 320 Fax: (00351) 213 154 926 E-mail: ambasciata.lisbona@esteri.it Web: www.amblisbona.esteri.it

Distances: 2,538 km Rome, Milano 2,150 Km, Venezia 2404 Km. Documents: For European citizen none, even if it getting better to bring along the identity card. Lisbon weather: Climate almost always mild, autumn rains that make possible the melancholy and mysterious atmosphere. Time: – 1 hour of difference with Italy. Voltage Electricity: The electric current is like in Italy, to 220 volts. The Portuguese have taken two round inputs. Bring along the adapter. Currency: Euro. Recommended period: All year.